Sunday, August 12, 2012

Bake Along #30 - Gluten Free Apple Cornmeal Upside Down Cake

Among all, I guess my cake will be the thinnest one
First, I baked half recipe using 8" round cake
Second, I used gluten free flour mixture hence the lack of ability for the cake to rise as nice as those with plain flour
It's so thin that I couldn't really taste the cake itself cos it's a kind of mixed together with the apple mixture
Nevertheless, this is a yummy cake that's perfect to be served as dessert with a scoop of ice cream
I was not so prepared with the final touch, I realized just before I was about to take photos that I didn't have ice cream in my freezer and I only had mini Cornetto
( as you can see from the pictures below, I used only the top part LOL )

This recipe is from Epicurious
I followed exactly but only baked half of the quantity, replacing plain flour with gluten free flour mixture (the recipe for gluten free flour mixture can be viewed HERE)
Also replacing sugar with raw sugar and I used SA fuji apples
I still found it too sweet to my liking, perhaps my sweet apples were the reason

I am also curious to know the difference from the recipe from the book itself - Bon Appetit by Barbara Fairchild, whereby no boiling water and vanilla extract used

I'll try the recipe from the book the next time I bake this again, with some points to take note of:
* to use smaller pan if I bake this half quantity :)
* to reduce the amount of sugar or use granny smith apples which is more sourish in taste
* to use plain flour too so I can see whether or not there's some difference with this gluten free type

This is for Bake Along hosted by great bakers Joyce, Lena and Zoe

Please visit the wonderful blogs below baking this yummy cake too :)


  1. Your cake looks lovely, I love this cake very much too!

  2. Lovely cake, Alice, even though the cake is on the thinner side. I regretted not having any ice cream in my freezer! It sure looks good with the mini Cornetto top! I would never think of using that! Nice!

    1. thks Joyce, the next time i bake this i'd like to eat much thicker slice of this cake :)

  3. Actually my cake was rather flat too... your looks very delicious with ice cream!

  4. agree with joyce, despite the thin cake, it still looks tempting, it looks like a bar ! I guess there isnt much difference on the outcome of both the recipes, it seems that the texture for all seems moist and soft :)

    1. hi Lena, thks :) yes this is a recipe i will definitely make again :)

  5. Hi Alice,

    I think that gluten is an essential ingredient to make cake and bread too :D But, I'm curious to see if gluten-free flour will make any difference in some recipes too. Nice to know your thinner version of gluten-free cake looks delicious... extra yummy with ice cream.


  6. eileen,hundred eighty degreesAugust 14, 2012 at 7:38 AM

    It's a great idea to top with ice cream: )

  7. lovely moist cake
    1st time here do visit my site in spare time



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